Nashville-style Hot Chicken is the Music Cityâ€™s claim to culinary fame. Entrenched in the cityâ€™s history, but also fresh enough to contribute to Nashvilleâ€™s exploding national

Hot Chicken Cookbook

Nashville-style Hot Chicken is the Music Cityâ€™s claim to culinary fame. Entrenched in the cityâ€™s history, but also fresh enough to contribute to Nashvilleâ€™s exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dishâ€™s origins back to the late 1930â€™s at Princeâ€™s Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengoâ€™s Ira Kaplan, writer of â€œReturn to Hot Chickenâ€, Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters.
Country USA
Brand Spring House Press
Manufacturer Spring House Pr
Binding Paperback
ItemPartNumber illustrations
UnitCount 1
EANs 9781940611198
ReleaseDate 0000-00-00

Hot Chicken Cookbook